I made this 2-layer coconut cake decorated with raspberries and blueberries for the 4th of July (red, white and blue!) and it was delicious. I was slightly nervous about slicing the cake in half, but it turned out perfectly! I carefully sliced it with my serrated knife and used a long spatula and my hand to move the layers. Sometimes, you just need to be confident that trying new things in the kitchen will work out just fine. But, if a 2-layer cake seems daunting, click here for the simplified version.
2-Layer Coconut Cake with Cream Filling and Cream Cheese Frosting
Servings: 12-14
Active Time: 1 hour 30 minutes
Cooking Time: 1 hour 35 minutes plus 6 minutes for the filling
Need: 9-by-13-inch baking dish (at least 2 inches (5 cm) deep)
Cake:
2 ¼ cups (340 g) cake flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup (240 ml) unsweetened coconut milk
1 teaspoon vanilla extract
1 ½ sticks (170 g) unsalted butter, softened
1 cup (260 g) granulated sugar
4 large eggs, yolks and whites separated
1/3 cup (20 g) shredded coconut
Cream Filling:
1 cup (240 ml) whole milk
2/3 cup (160 ml) unsweetened coconut milk
¼ cup (60 g) granulated sugar
¼ cup (35 g) cornstarch (Maizena in France)
4 egg yolks
1 tablespoon (15 g) unsalted butter
Frosting:
12 ounces (340 g) cream cheese (light is fine)
1 ¼ sticks (160 g) unsalted butter, softened
2 cups (265 g) confectioners’ sugar
Fresh berries
Preheat the oven to 250° F (120° C). Butter (or use Pam) a 9-by-13-inch baking dish really well. In a medium bowl, whisk together the cake flour, baking powder and salt. In a small bowl, whisk the coconut milk with the vanilla extract.
In a large bowl, use a mixer to beat the butter with ½ cup (130 g) of the sugar until fluffy. Keep beating and add the egg yolks one at a time. On low speed, continue beating and add half of the dry ingredients and half the coconut mixture. Beat well then add the other half of both mixtures and beat well. Add the coconut flakes and beat another minute.
Clean the beaters. In a medium bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining ½ a cup of sugar. Beat until thick and glossy. Scrape the egg whites into the cake batter and gently fold until well combined.
Pour the cake batter into the buttered dish and bake for about 1 hour and 35 minutes. It will be done when a knife inserted in the middle comes out clean and the top is golden and springy to the touch. Take out of the oven and let cool for about 10 minutes. Gently flip the cake out of the dish and onto a rack.
While the cake is cooling, make the filling. In a small bowl, whisk the sugar with the cornstarch. Whisk in the egg yolks.
In a medium saucepan, bring the milk and coconut milk to a simmer over moderate heat. Scrape the sugar/egg yolk mixture into the saucepan and cook, whisking, until the cream comes to a simmer and thickens, about 4 minutes.
Transfer the cream to a bowl and stir in the butter. Let cool. Cover with plastic wrap and refrigerate.
Make the frosting. In a medium bowl, use a mixer to beat the cream cheese and butter until smooth. Add the confectioners’ sugar and beat until smooth. Refrigerate for about 10 minutes before frosting the cake.
Using a large serrated knife, carefully slice the cake in half crosswise to create two even layers. Using a long spatula (and your hand), gently transfer one layer to a serving platter.
Take the cream filling out of the refrigerator and spread evenly on the cake layer on the platter. Cover with the second cake layer.
Spread the cream cheese frosting evenly all over the cake using a spatula. Decorate or serve with lots of fresh berries.
And bon appétit!
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